Oceanside  Monterey Bay Canners Restaurant may be gone from the waterfront space it occupied for the past 31 years on Oceanside Harbor, but the new restaurant opening in its place tonight has the very same pedigree.

Brothers David and Doug Salisbury of Newport Beach — who have invested more than $1 million in their new Oceanside Broiler restaurant — cofounded the Monterey Bay Canners chain with their father in 1983, then sold it a few years later. David Salisbury describes the revamped 275-seat dockside restaurant as an upscale casual eatery specializing in seafood, steaks and sushi.

“We want to be the place the community feels welcome to come to … a true neighborhood restaurant,” he said.

Oceanside Broiler opens for dinner service at 5 p.m. today. It will serve lunch and dinner Mondays through Saturdays, and brunch and dinner on Sundays. The restaurant’s extensive menu includes 22 fresh seafood entrees, ranging from $16 teriyaki yellowtail to $32 Alaskan halibut and $39 twin Canadian lobster tails. There are also USDA Prime and Choice steaks, sourced from a farm in Colorado by Rocker Brothers Meats.

The menu by executive chef Thomas L. Ferguson, formerly of Lazy Dog Cafe, will have many recipes unique to Oceanside, as well as a few signature items from the Salisburys’ other restaurants in Newport Beach, including the ahi nachos and the orange coconut crusted salmon.

The restaurant offers an extended happy hour from 11 a.m. to 6 p.m. daily, with $4 drink specials, and late-evening, low-cost dining specials. There's an under-500 calorie menu and an early-bird diner menu, with a prix-fixe three-course dinner for $17.95 from 4 to 6 p.m. most weekdays.

The restaurant’s bar has several local craft beers on tap from Stone, Coronado, Lost Abbey, Ballast Point and Mother Earth breweries. Salisbury said advance reservation bookings have been strong. The staff has nearly doubled from its pre-closure size of 45 to 80, and virtually all of Monterey Bay Canners’ employees have stayed on.

During the 1980s, the Salisbury family operated a 65-unit restaurant company that included Monterey Bay Canners. They sold it in 1987 and that same year brothers David and Doug opened their own restaurant, Newport Landing, in Newport Beach. Ten years ago, they opened their second Newport Beach location, Harborside Restaurant, inside the city’s historic Balboa Pavilion building. When they heard that the lease for the Monterey Bay Canners in Oceanside was up for sale last year, they signed a 30-year deal for the space.

“We wanted to see if we had one more restaurant left in us and we loved this location,” Salisbury said.

Unfortunately, the brothers got more than they bargained for when they were handed the keys to the restaurant/bar at 1325 Harbor Drive North. The 7,500-square-foot building needed extensive underground plumbing improvements, a new kitchen, new air-conditioning, lighting, tile, carpeting, paint, landscaping and more. Except for the configuration of the bar and the iconic palm frond-style ceiling fan, virtually everything in the restaurant was replaced during the nine-week renovation.